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About

Rozanne Gold, renowned chef, author and international food and restaurant consultant, began her career at age 23 as first chef to New York Mayor Ed Koch. Considered one of the most prominent women in the food world, she is a four-time winner of the prestigious James Beard Award and winner of the IACP/Julia Child Cookbook Award.

As Chef-Director of the restaurant consulting group, the Joseph Baum & Michael Whiteman Co., she helped re-create New York’s magical Rainbow Room atop Rockefeller Center (where she was co-owner and consulting chef for 15 years), the legendary Windows on the World, and three of New York’s three-star restaurants.

The author of 12 acclaimed cookbooks, Ms. Gold has been the entertaining columnist for Bon Appetit magazine where her “Entertaining Made Easy” column was read by five million fans. She has written and produced stories for The New York Times (her work can be found on the Op-Ed page, the Dining Section, and Sunday Magazine), and has written for Oprah, Gourmet, Cooking Light, More, FoodArts, Modern Maturity and The Montessori Magazine.

As Chef to Mayor Koch, Ms. Gold cooked for President Jimmy Carter, Prime Minister Menachem Begin and dignitaries from all walks of life. Business Week named her a “Mover and Shaker”; Cooking Light magazine named her one of “America’s Top 5 Enlightened Chefs”; Chef magazine nominated her “Innovator of the Year”; the Food & Beverage Association of America honored her as ‘Hospitality Professional of the Year” and Drexel University deemed her Distinguished Visiting Professor.

Gold’s books have garnered starred reviews from Publisher’s Weekly and chosen as Editor’s Selections in the New York Times Book Review. Her seminal book, Healthy 1-2-3 won the coveted IACP award, was nominated for a James Beard award, and chosen as “one of the year’s best books” by the San Francisco Chronicle.

Known as a food-trends pundit, Ms. Gold invents concepts that give restaurants and food companies their competitive edge. An early proponent of American regional cooking, she helped create American Spoon Foods, the first specialty food company to focus on regional ingredients. She invented Hudson River Cuisine, turning the idea into a three-star restaurant, the Hudson River Club; and was responsible for developing New York’s first pan-Mediterranean restaurant (Café Greco), featuring “Med-Rim Cuisine”.

Ms. Gold is a frequent guest on national television, including four recent appearances on the Today Show and is a regular guest on National Public Radio. A recent appearance on WNYC’s “Leonard Lopate Show” won her a fourth James Beard Award.

A graduate of Tufts University with honors in psychology and education, Ms. Gold studied cooking in Italy and France. She is past President of Les Dames d’Escoffier, New York, and is a trustee of Arts Horizons, a nonprofit organization that brings the arts to city schools. She is a major proponent of the movement to help teens eat more healthfully and has just published her 11th book — “Eat Fresh Food: Awesome Recipes for Teen Chefs” (Bloomsbury USA, October 2009.) Gold lives with her husband and teenage daughter in Park Slope, Brooklyn. Her son Jeremy Whiteman lives in Silicon Valley.

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2 Responses to “About”

I came across your recipe for “Sauteed Chicken With Roasted Grapes” in the NYTimes recently, that calls for “small seedless green grapes, stemmed.” That’s when it hit me: could one actually use slightly dehydrated grapes that have lost their beauty pageant looks in the fridge? In other words, could this rcipe enjoy the same marvelous outcome if the grapes weren’t spanking new?
You see, my partner and I founded ExpendableEdibles.com because throwing out perfectly good food to us feels immoral and even un-creative. So like ethnographic researchers, we’ve been lovingly compiling a community cookbook of gourmet rescues in six categories: Negligible Quantities; Stems, Skins & Stalks; Past Peak; Once Cooked; Nearly Expired; and Ill-Fated Creations.

See: Bill Daley’s write up about Expendable Edibles in The Chicago Tribune

So, in the spirit of community, we’d love for you to share this recipe with our readers and consider writing an intro introducing it as a creative way to use grapes on their way to wrinkling. We could use the bio from your blog as your byline and I’d send the draft back to you, of course, for your final approval.

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[…] I couldn’t dream of putting this list together without this cookbook. It was a real game changer, not only in the way I cook, but the way I eat…and I even think the way I live. Food doesn’t have to be complicated to be spectacular. With only three ingredients Rozanne Gold delivers gourmet recipes (and you won’t find a can of soup in any of these recipes). This book continues to offer the greatest joy because so many of the recipes are also like a science project….I have to make them because I’m not convinced it’ll work! Read More […]